Mediterranean Lentil Salad

By Cedar | February 23, 2012

Mediterranean Lentil Salad (from this book)

I seem to have had some sort of food revelation recently. You see, I previously (and foolishly) thought that good food  meant lots of preparation and lots of time. Pre-baby I loved spending an hour or so working on dinner. The thought of spending that time on dinner now is laughable, but up until recently I had been having a hard time adapting.

It has been a gradual climb back to the top, but once again I am feeling good about the food I am making.  I spend 15 minutes or so chopping and stirring while Lucy plays at my feet. Sometimes I turn off the burners to go play or nurse her, then return to the food I was making. Dinner is becoming easier, and tastier.

I have made this recipe multiple times in the past month. It is easy, fast, and delicious. It has quickly become one of my favorites. While it may seem a bit more appropriate for a warm Summer night, when the thought of standing over a hot stove sends you running for the hills, it is just as good in the cooler almost-Spring weather we are experiencing. I made a double batch last time around and ate it straight from the fridge for both breakfast and lunch one day.

Be sure to have a toothbrush or mint on hand–all the best foods give you bad breath!

1 cup brown or green lentils
4 cups water
2 bay leaves
1 teaspoon fresh thyme,(½ teaspoon dried)
2 garlic cloves, peeled
⅓ cup sun-dried tomatoes (not packed in oil)
boiling water
½ cup diced celery
½ cup diced red or yellow bell pepper
½ cup minced red onion
½ cup chopped fresh parsley

⅓ cup olive oil
3 tablespoons red wine vinegar
1 teaspoon ground fennel
1 rounded teaspoon Dijon mustard
salt and ground black pepper to taste


Rinse the lentils. In a medium saucepan, bring the lentils, water, bay leaves, thyme, and garlic to a boil. Reduce the heat and simmer for about 20 minutes, until tender, stirring occasionally.

While the lentils simmer, cover the sun-dried tomatoes with boiling water in a heatproof bowl and set aside. Combine the celery, peppers, onions, and parsley in a large bowl. In a separate bowl, whisk the dressing ingredients until smooth. When the sun-dried tomatoes have softened, drain and mince them, and add to the vegetables.

Drain the lentils and discard the bay leaves. Remove the garlic, mash it, and mix it back into the lentils. Toss the lentils with the vegetables and dressing, and adjust the seasonings if necessary.

Serve immediately, or cover and chill to serve later.

One Response to “Mediterranean Lentil Salad”

  1. molly Says:
    February 24th, 2012 at 2:01 am

    ooooo man !! This looks absolutely delicious !!! My mother and grandma are visiting us in Berlin, Germany in a few weeks and I will definitely be trying this when they are here !!! YUMMYYY !!!